Dessert

Chocolate Ricotta Cheesecake in Mason Jars is for Dessert.

Chocolate Ricotta Cheesecake in Mason Jars takes 10 minutes to prepare.

Chocolate Ricotta Cheesecake in Mason Jars takes 30 minutes to cook.

Chocolate Ricotta Cheesecake in Mason Jars makes 9 servings.

The ingredients for Chocolate Ricotta Cheesecake in Mason Jars are:

Chocolate Ricotta Cheesecake (adapted from the Hershey's Chocolate Treasury)

3 cups part skim ricotta
3/4 cup sugar
4 eggs (I used 4 servings Allwhites because that's what was in the fridge)
1 cup half and half
1/8 teaspoon salt
1/3 cup unsweetened cocoa
1/4 cup white whole wheat flour (can sub regular flour, just lose a little fiber)
1 t. vanilla

Blend all ingredients in blender, Vitamix or food processor. Pour evenly into 9 half-pint jam jars. Put them in a large baking pan, and fill pan with about 1.5 inches boiling water. Bake at 350 for 30 minutes or until set. Leave in pan for one hour. Let cool, then pop the jam lids on the jars, and refrigerate until well chilled.

Option: add a dollop of jam on top when serving.

9 servings
243 calories, 10g fat, 26g carb, 1.4g fiber, 14g protein. 26% daily calcium

Here is how you make Chocolate Ricotta Cheesecake in Mason Jars:

Serving Size: 9 single servingsNumber of Servings: 9Recipe submitted by SparkPeople user KAREN42BOYS.

The nutritional information for Chocolate Ricotta Cheesecake in Mason Jars is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 243.5

• Total Fat: 10.1 g
• Cholesterol: 35.4 mg
• Sodium: 173.8 mg
• Total Carbs: 26.2 g
• Dietary Fiber: 1.4 g
• Protein: 13.9 g